Pastel de papas is what Argentinian grandmothers cook when the grandkids are staying over. Easier than empanadas, cheaper than asado, always a crowd-pleaser.
Pastel de papas (potato cake) is Argentina's version of shepherd's pie. A layer of seasoned beef mince, studded with olives and slices of hard-boiled egg, topped with creamy mashed potato and baked until the top is golden. It is cold-weather cooking at its most comforting.
The filling is essentially the same as an empanada filling. Ground beef, onion, capsicum, paprika, cumin, olives, sometimes raisins. The difference is scale and format. Pastel de papas is one big family dish. Empanadas are individual portions.
This recipe makes enough for 6 to 8. It reheats beautifully the next day, and freezes well in portions for weeknight dinners later in the month.
Pastel de papas is the definition of a good batch cook. Double the ingredients, fill two dishes, freeze one. Thaw overnight and bake for 35 to 40 minutes from cold.
Or match it with our empanadas for an Argentinian family dinner spread.
Ingredients
For the filling
- 800 g beef mince, good quality (12% fat)
- 2 large onions, finely diced
- 1 red capsicum, finely diced
- 4 cloves garlic, minced
- 2 tbsp sweet paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 150 ml beef stock (or water)
- 100 g green olives, pitted and sliced
- 4 hard-boiled eggs, sliced
- 3 tbsp olive oil
- Salt and black pepper to taste
For the potato topping
- 1.5 kg floury potatoes (Desiree or Sebago)
- 80 g butter
- 200 ml warm milk
- 1 egg yolk (optional, for richer topping)
- Salt, pepper, pinch of nutmeg
Method
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Start the potatoes.
Peel and chop the potatoes into even chunks. Place in cold salted water and bring to the boil. Simmer for 15 to 20 minutes until tender. Drain thoroughly.
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Make the filling.
While the potatoes cook, heat the olive oil in a large pan over medium heat. Add the onions and capsicum, cook for 10 minutes until soft. Add the garlic, cook 1 minute more.
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Brown the meat.
Increase the heat to high. Add the beef mince and break it up with a wooden spoon. Cook for 5 to 7 minutes until browned. Drain off excess fat if there is a lot.
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Add spices and stock.
Stir in paprika, cumin, oregano, tomato paste, and beef stock. Season generously with salt and pepper. Simmer for 10 minutes until the sauce has reduced and thickened. Remove from heat and stir through the olives.
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Mash the potatoes.
Mash the cooked potatoes with butter, warm milk, salt, pepper, and nutmeg. For a richer topping, beat in the egg yolk. You want a smooth, creamy mash that is firm enough to hold its shape.
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Assemble.
Preheat oven to 200°C. Spread the beef mixture in the bottom of a 2 L baking dish. Layer the hard-boiled egg slices evenly on top. Cover with the mashed potato, spreading to the edges. Use a fork to create rough peaks across the top.
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Bake.
Bake for 25 to 30 minutes until the top is deeply golden and the filling is bubbling at the edges. If the top is not browning enough, finish under the grill for 2 to 3 minutes.
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Rest and serve.
Rest for 10 minutes before serving. This lets the filling firm up so it cuts cleanly.
Chef's notes.
Good paprika matters. Sweet Spanish paprika (pimentón dulce) gives the filling its colour and depth. Generic paprika is fine but less interesting.
Fork-peaked top. Running a fork across the mash creates ridges that crisp and brown in the oven. A smooth top does not crisp the same way.
Hard-boiled eggs are traditional. They might seem strange in a potato bake, but they are part of what makes this pastel de papas rather than English shepherd's pie. Skip at your peril.
Leftovers reheat perfectly. Cut into portions, reheat in a 180°C oven for 15 minutes. Better the next day.
Frequently asked questions
Can I use sweet potato instead of regular potato?
You can, but it is not traditional. The sweetness changes the balance of the dish. If using sweet potato, reduce any sweet elements in the filling (no raisins, no extra paprika).
Is pastel de papas the same as cottage pie?
Very similar in structure. The difference is the Argentinian signature: the spice profile (paprika, cumin), the olives, and the layer of hard-boiled egg. The filling is closer to an empanada filling than a British cottage pie filling.
Can I make it vegetarian?
Yes. Replace the beef with a mix of mushrooms and lentils (500 g mushrooms, 1 can cooked lentils). Cook the mushrooms down until they are dark and deeply flavoured. The spices and olives carry the dish.
How do I stop the potato topping from going watery?
Use floury potatoes (Desiree or Sebago), drain thoroughly after boiling, and let them steam dry for a minute before mashing. Waxy potatoes hold too much water and produce a wet mash.
Carnivore empanadas, same filling concept.
Our Carnivore empanada captures the same flavour profile in an individual format: grass-fed brisket, onion, capsicum, green olives.